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Pork Chops

My wife insisted on making pork chops this weekend on the Egg. Can anyone forward me some ideas on cooking instructions and ideas on their favorite Eggperience with chops on the Egg? As always, thanks in advance

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Comments

PCO3,[p]Get nice thick, about 1.5" bone in chops. Apply your favorite rub. Cook direct for about 4 minutes each side, then let dwell for 10 minutes.[p]That is how I do mine and I am very happy with the results.[p]Keep em Smokin,
Jethro

I marinade them for a few hours, or overnight. Use your favorite store bought marinade, or make your own. Cook them like a steak (sear over high temp for a couple of minutes oer side, then let them dwell. I let pork chops dwell a lot longer than steaks because I like them cooked all the way through - rare pork doesn't sound very good to me).[p]I like to buy a pork loin roast and cut my own chops. It's much cheaper that way, and you can cut them as thick as you want to.

RhumAndJerk,[p]Yeah, I must say that most of the time I am closer to 700 than 500. With the bottom vent open and the cap off, 500 is just a passing number. At least until you start to run out of lump.[p]Jethro

TRex,[p]Isn't the risk in eating undrcooked pork from trichonosis? Would a butcher even be able to detect this parasite in pork?[p]I read some reports that the incidence of trichonosis is very small (about 38 cases per year with most cases being attributed to wild game), so there may be very little risk in pork today. Unfortunately, our goverment is much more willing to warn us of possible dangers than inform us the liklihood of encountering such dangers is miniscule.[p]Does anyone know what the liklihood is of commercial pork being infected with trichonosis?